With so many ways to cook vegetables and so many different vegetable types, it is hard to imagine that children notoriously find a vegetable they do not care for. You can use the mentioned methods for cooking vegetables to cook frozen or fresh vegetables. Canned vegetables are limited in the ways you can cook them since they are precooked and mostly just need to be reheated.

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Steps

1

Steam your vegetables. Place a steam basket in the bottom of a pot. Add enough water to reach up to the bottom of the basket. Add your vegetables to the pot, on top the basket. Turn the heat on medium. As the water boils and turns to steam, the vegetables will cook. Cook vegetables to your desired texture. For the best nutrient retention, cook until the vegetable is a vibrant color and still has a firm texture. Some people prefer softer vegetables and will cook them longer, but they sacrifice a lot of the vegetable's vitamins in the process.

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2

Roast vegetables. After you clean your vegetables, place them in your bowl and drizzle them with olive oil and any desired seasoning like salt or onion or garlic powder. Lightly toss to mix. Place the vegetables in a single layer in your shallow baking dish. Cook in a 350 degree oven until the vegetables are tender. Roasting works best with whole vegetables or large chunks and thick slices.

3

Stir fry or sauté the vegetables. Place enough oil or liquid in the bottom of your frying pan to barely coat the bottom. Turn the stove on medium-high heat. When the pan is hot, add your sliced vegetables. Stir continuously until the vegetables are bright and crisp.

4

Microwave your vegetables. Microwaving is similar to boiling or steaming, depending on how much water you include in the dish with your vegetables. Cover the dish and put it in the microwave for a few minutes at a time, stirring the vegetables before restarting the time.

5

Put your vegetables on the grill. Preheat the grill. Once the grill is hot, place your large cuts of vegetables on the racks. Keeping the heat high will allow the vegetables to sear before they release their inner juices. If the grill is not hot enough, the vegetables will be mushy instead of crispy. Vegetables can be brushed with oil and sprinkled with seasoning prior to putting them on the grill.

6

Fry your vegetables. Place enough vegetable or frying oil in your frying pan to completely cover the bottom of the pan--a little more if the vegetables you are frying are thick. Turn the stove on medium-high heat. When the pan is hot, add your sliced vegetables. If preferred, you can add breading to the vegetables. Flip the vegetables carefully when the bottom side is to your desired doneness. Vegetables will be very hot and will continue cooking for several minutes after you remove them from the pan.

7

Boil vegetables for fast cooking. Place your vegetables in a pot and fill it with enough water to just submerge the vegetables. Boil until the vegetables are tender. This method is fast but removes many of the vegetables' vitamins. A more observable downside of this method is that the vegetables may become water logged. To keep the vitamins and vegetables that are water logged, drink the remaining water or use it later as stock for soup.

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